Welcoming the new year

Welcome 2010!  My brother aptly summed up what 2009 was like for us...a lot of painful memories but balanced with happy ones as well...we are full of gratitude to the Lord as we look back on all of these.

New year's eve and day came and went without much fanfare for my family.  Aside from hearing mass in the morning, we really did nothing out of the ordinary.

I know I did say I was going to take a break from baking for a while...but really...who could resist that new mixer? Besides, my kids were egging me on to use it anyway. So, to start off the year, let me just share with you the recipe for this wonderful cake.

I was a bit overeager to put in the walnuts, hence, the chunks, instead of smaller pieces.

We feasted on this cake after dinner and had only a little less than half of it left when we were done.  Tells you just how much we loved it.

CHOCOLATE CHIFFON CAKE

Ingredients:

{A}

1/2 cup baking cocoa powder

3/4 cup boiling water

{B}

1 1/2 cups plain flour (or 1 3/4 cups cake flour)

1 cup sugar

1 1/2 teaspoons baking soda

1 teaspoon salt

{C}

7 egg yolks

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

{D}

7 egg whites

1/2 teaspoon cream of tartar

3/4 cup sugar

{E}

1/3 cup butter

60 grams unsweetened chocolate

2 cups icing sugar

1 1/2 teaspoons vanilla extract

3 tablespoons hot water

chopped nuts, if desired

Procedure:

1.  Preheat oven to 175 degrees Celsius.

2.  Mix {A} in a small bowl.  Set aside to cool for about 20 minutes.

3.  In a large bowl, combine {B} well.  Add in {C} and cooled dissolved cocoa.  Beat with electric mixer or by hand until smooth and well blended.

4.  Beat {D} on high speed until frothy.  Gradually add in the sugar and beat until stiff peaks are formed.  Gradually and gently fold in egg whites into egg yolk mixture.  Pour batter into ungreased 10" tube pan.

5.  Bake for about 60 minutes or until top springs back when lightly touched.  Invert pan into wire rack immediately and cool completely.

6.  Carefully run a thin knife around sides and center of pan and invert cake onto a large serving plate.

7.  For the icing, melt butter and chocolate over low fire.  Remove from heat and stir in the rest of the icing ingredients (except nuts).  Mix until very smooth and thickened.  Drizzle over cake.  Top with chopped nuts if desired.

Enjoy!